Gestión de Servicio al Comensal
This is a CAIBOK competency - not a course, and not a book. It defines what a Chef de Cuisine must be able to demonstrate in Gestión de Servicio al Comensal.
It is earned by passing the 5306 certification exam (75%).
Where it fits in the framework
It is an elective competency toward the Cinturón Negro. It belongs to the Negocios pillar of the Cinturón Negro (Chef de Cuisine) in the CAIBOK framework, which assesses the business and operational skill.
The Cinturón Negro is awarded on completing its 6 anchor competencies plus 3 electives (at least one Cooking elective).
Earning the Cinturón Negro first requires holding the Red Belt.
An active membership includes this exam - every subject exam of your next belt is included once you hold the belt below. The belt's capstone, the final proctored assessment, is purchased separately when you are ready to sit it.